Green Chile Cheese Chimichangas • I am New Mexico

Green Chile Cheese Chimichangas

Chimichanga garnished with Jalapeno and Sour Cream / Photo by ig @jwmeade1

Chimichanga garnished with Jalapeno and Sour Cream / Photo by ig @jwmeade1

Green Chile Cheese Chimichangas

  • YIELD: 6 Servings
  • PREP: 20 mins


  • 8 ozs Hot New Mexico Green Chile (diced)
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano (leaves crushed)
  • 1 pinch red pepper flakes (crushed)
  • 2 cups beef or chicken(shredded)
  • 3/4 cup shredded cheddar cheese (extra)
  • cheddar cheese (garnish)
  • 3/4 cup shredded monterey jack cheese (extra)
  • monterey jack cheese (garnish)
  • 1/3 cup onion (chopped including tops plus extra)
  • 3 1/2 tbsps olive oil (extra virgin)
  • 6 flour tortilla (8 inch, home made or store bought)
  • cheese (shredded)
  • pico de gallo (garnish)
  • salsa (garnish)
  • jalapeno (garnish)
  • green onion (chopped)
  • guacamole (garnish)
  • sour cream (garnish)


  1. Preheat oven to 400º. In a large bowl mix beef (or chicken), chile, cumin, oregano, cheeses, crushed red pepper flakes and onions. Divide mixture into 6 portions – about ½ cup each. Place one portion of the meat/cheese mixture in a line on the tortilla, leaving room to fold. Fold sides over to about 1” each side – just covering filling. Roll up from the bottom. Using a pasty brush, brush seam side with a little butter. Place seam side down on baking sheet. Repeat for remaining tortillas. Brush tops with remaining butter. Bake on center rack of oven at 400º for about 20-25 minutes or until golden brown. Garnish as desired and serve with refried beans, rice or salad.


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